Some people may call this a Chicken Chimichanga but at this fun little Mexican Restaurant we used to frequent in Niagara Falls they called them Pancho Villas. The restaurant was very authentic and they always had a Mariachi band playing. It has long closed down but this simple yet delicious item remains on our home menu. It is the combination of flavors in that perfect bite that makes your taste buds know comfort. If you are making it for your children you can substitute a green pepper in place of the hot pepper, it does change the flavor but the kids will love it. I do use Velveeta in this recipe and only in this recipe. It is the way it melts and the creamy texture of it. You do not have to use the Velveeta though; you can simply add an extra piece of the cheddar jack but I would suggest you try the Velveeta for the creamy "cheesy" texture.
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Makes 6 servings
Ingredients
3 half chicken breasts
1 large hot pepper (I use Hungarian Hot)
1 8oz block of colby jack cheese
6 slices of Velveeta
1 bottle of taco sauce
6 (12 inch) flour tortillas
1 cup vegetable oil
shredded lettuce
sour cream
salsa
Directions
Dice up the hot pepper and cut the chicken up into 1 inch pieces. In a large skillet, sauté the pepper in oil over medium heat until translucent. Add the chicken and cook for 4 - 6 minutes or until no longer pink. Stir in ¼ cup of the taco sauce. Heat through and then remove from the heat.
Cut the block of Colby jack cheese the short way so that you have at least 3 pieces of cheese for each tortilla.
You need to head up the tortillas to make them wrap more easily preventing them from tearing. You can heat them in a stack in a 350° oven for about 15 minutes or you can microwave them one at a time as you wrap for 11 seconds.
Fill the center of each tortilla with chicken mixture and both cheeses. Use three pieces of the Colby jack and one piece of the Velveeta. Roll tortillas, tucking in sides to prevent filling from spilling over. Then use a toothpick to hold the end flap closed.
Heat oil in a large skillet and fry the filled tortillas, turning, until browned on all sides. I put them on a cooking sheet when done and keep them in a 200° over to stay warm while I am working in batches.
To serve, I like to lay a bed of the shredded lettuce down and then place the Pancho Villa on top of it. Then top it with some taco sauce, sour cream and a splash of homemade salsa. That is the perfect bite.
Ingredients
3 half chicken breasts
1 large hot pepper (I use Hungarian Hot)
1 8oz block of colby jack cheese
6 slices of Velveeta
1 bottle of taco sauce
6 (12 inch) flour tortillas
1 cup vegetable oil
shredded lettuce
sour cream
salsa
Directions
Dice up the hot pepper and cut the chicken up into 1 inch pieces. In a large skillet, sauté the pepper in oil over medium heat until translucent. Add the chicken and cook for 4 - 6 minutes or until no longer pink. Stir in ¼ cup of the taco sauce. Heat through and then remove from the heat.
Cut the block of Colby jack cheese the short way so that you have at least 3 pieces of cheese for each tortilla.
You need to head up the tortillas to make them wrap more easily preventing them from tearing. You can heat them in a stack in a 350° oven for about 15 minutes or you can microwave them one at a time as you wrap for 11 seconds.
Fill the center of each tortilla with chicken mixture and both cheeses. Use three pieces of the Colby jack and one piece of the Velveeta. Roll tortillas, tucking in sides to prevent filling from spilling over. Then use a toothpick to hold the end flap closed.
Heat oil in a large skillet and fry the filled tortillas, turning, until browned on all sides. I put them on a cooking sheet when done and keep them in a 200° over to stay warm while I am working in batches.
To serve, I like to lay a bed of the shredded lettuce down and then place the Pancho Villa on top of it. Then top it with some taco sauce, sour cream and a splash of homemade salsa. That is the perfect bite.
As we say with any recipe, make it your own. You could use enchilada sauce in place of taco sauce and you could top with fresh guacamole. Serving it with black beans is always tasty but I would not recommend putting the beans in the tortilla before you cook them. They will be too wet and make your Pancho Villa slightly soggy.
This is Mangialicious Mexican comfort food!
This is Mangialicious Mexican comfort food!
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